Coming up with healthy dessert recipes was a struggle at one point, so much that I basically stopped baking. Baking is one of those things you love or hate; I love it, it got me through high school and college. I find it so theraputic, and obviously, delicious, plus the house also smells amazing. Substituting gluten free flours can be a bit tricky, as I don't like to add a lot of the additives and binders that typical gluten free products use to make the consistency of the dessert seem perfect. I can't pronounce them, and it's gross. I've definitely baked many things that haven't come out so well, but trial and error is the only way to get it right! I've learned how to bake with substitutes for butter, sweeteners and regular flour. It's very important to mix gluten free flours, although I've found that using buckwheat on its own pretty much always works.
This gets me to zucchini bread. One of the most delicious sweet breads, other than banana bread, I love baking this because of how moist it always turns out. I decided to add some chocolate to it, because chocolate with everything is so good. I used raw cacao powder and date syrup to sweeten it, and a secret is that it actually makes it a bit more moist as well! Top this with some almond butter and jam and it's a delicious and healthy veggie breakfast or snack!
1 cup buckwheat flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 cup raw cacao powder
1 1/2 cups grated zucchini
1/2 cup date syrup
2 chia eggs (2 tbsp chia seeds to 6 tbsp water)
1 tsp ground cinnamon
1 cup coconut or almond milk
Preheat the oven to 350F. In a large bowl, mix together the buckwheat flour, almond flour, baking powder, baking soda, and raw cacao powder. Add the zucchini, date syrup, chia eggs and coconut or almond milk. Mix.
Line a bread pan with parchment paper, and pour the batter in. Bake for about 1 hour.